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Sweet and Sour Spare Ribs - Kona Spare Ribs
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Ginger and garlic with the sweet sugar and rice vinegar with salty shoyu brings island harmony to your table.


Serves/Makes:3 lbs. of Spare Ribs

  • 3 lbs (1.4 kg). spare ribs, cut up into 1 to 4 rib sections
  • 1 piece fresh ginger, crushed
  • 2 cloves garlic, pressed or diced up
  • 1 cup (225 ml) water (or chicken stock)
  • 1 tsp (5 ml) salt
  • 1-1/2 cups (350 ml) Japanese rice vinegar
  • 1-1/4 cups (300 ml) brown sugar
  • 1/4 cup (60 ml) shoyu (soy sauce), or to taste
  • 1 tsp (5 ml) monosoduim glutamate, optional
  • steamed rice
  • In a deep medium mixing bowl, add the ginger, garlic, water (or chicken stock), salt, rice vinegar, brown sugar and shoyu to taste and the optional monosoduim glutamate.
  • Whisk together and set aside.
  • Place the cut up ribs in a large boiling pot or dutch oven and cover with water and boil for a full 15 minutes.
  • Drain all the water off the ribs and add the sauce mixture prepared earlier to the pot with the hot ribs.
  • Simmer the ribs in this sauce for about 1-1/2 to 2 hours, until the meat is very tender.
  • Serve with streamed white rice and use sauce as desired.
Note: You may add enough cornstarch to thicken the sauce when it is done.

We like this with steamed white sticky rice and a side dish of fresh pineapple and mango sprinkled with little torn pieces of mint.

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